Margaret Suran > wrote:
: As for Scharffen Berger, I cannot eat their chocolate at all. As
: someone mentioned, it tastes sour, as if it were spoiled. There is
: another American Chocolate maker, Guittard's and those chocolates are
: incredibly good but, unfortunately they are difficult to find in New
: York City.

: Let's hope that the merger will produce a new, wonderfully good
: chocolate bar.

I tried Guittard thanks to a shipment from Alex Rast and it
is very good, but I can't get it around here.

We use a *large* amount of Scharffenberger's 99%, and I don't
even bake with it. We use it for cocoa and 'chocolate soda';
I crumble it over fruit desserts [usually mixed with pecans
or almonds or walnuts or coconut]; late at night, i.e. early
in the morning, my husband eats it straight as a snack
--thelma